The best time to make this savory spread is, of course, in the summer when fresh herbs are abundant. This is a family favorite and we find many uses for it. Served with a mound of crisp vegetables and crackers, it is a light and tasty lunch.

2 garlic cloves, peeled
2 Tablespoon finely chopped fresh basil
2 Tablespoons finely chopped fresh dill
1 Tablespoon finely chopped fresh chives
8 ounce package of cream cheese
2 Tablespoons softened butter
1/8 cup pitted black olives (optional)

With the machine running, drop the garlic through the feed tube of a food processor. Add the basil, dill and chives and pulse to blend. Add the cream cheese and butter plus olives if desired. Pulse a few times to combine, scraping down the sides of the bowl as needed. Transfer to a small bowl and cover tightly. Refrigerate to blend the flavors, at least 2 hours or up to 1 week. Serve at room temperature.